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My business partner, therapeutic chef Karen Diggs, developed this recipe and shared it with me today. Suitable for those who avoid gluten and dairy, it’s a very tasty and healthful alternative to cream sauce when you want something alfredo-like.

It’s made with cashews, which make a nice creamy base for vegan “creams” or “cheeses.” This recipe would be great over meat or brown rice pasta. Or for a grain-free alternative, roast a spaghetti squash and fork out the strands, then top with this sauce for a faux spaghetti alfredo.

Creamy No-Cream Dill & Garlic Sauce
1 cup raw cashew, soaked overnight (do not skip this step), drained
1 cup water or chicken or veggie stock
1/3 cup fresh dill, chopped
1 Tbsp. extra virgin olive oil
Sea salt
Fresh ground pepper, to taste

Blend well in a blender until very smooth. Add in more liquid to adjust to the consistency that you like. Experiment with other herbs if dill doesn’t appeal to you.